chicken with romesco saucePosted: January 21, 2019
I was having a hankering for Valerie Bertinelli’s Romesco sauce. It consists of almonds, garlic, smoked paprika, a jar of roasted red pepper, and sherry vinegar.
The original recipe was for grilled shrimp, but we had just had shrimp the previous Saturday, so I made it with chicken instead. I cooked the chicken in the skillet with Penzeys 33rd and Galena seasoning. For the Romesco sauce we had some leftover pine nuts in the pantry which I threw in. Not sure I’d do it again, but it made for an interesting variation.
Overall, a nice Saturday dinner.